Cookies and Bars

Lemon Almond Snowball Cookies

Oh so easy to make, buttery, sweet, and melt-in-your-mouth texture – these Lemon Almond Snowball Cookies are a winner!  Instead of chopped nuts, this recipe uses almond flour.  LOTS of lemon zest creates a burst of flavor that is enhanced with the addition of pure almond extract.  The confectioners’ sugar not only goes into the cookie dough, but the little round cookies are covered in powdered sugar, resembling tiny snowballs. There are no eggs or leavening agents in traditional snowball cookie recipes.  These are classic holiday cookies, but why wait for the holidays to enjoy these delicate, buttery, and irresistibly delicious Lemon Almond Snowball Cookies.

Lemon Almond Snowball Cookies

Buttery melt-in-your mouth cookies, easy to make in seconds in a food processor, bursting with bright lemon and subtle almond flavor!
Author Rosalie D’Amico


  • 16 tablespoons (1 cup) cold, cubed butter
  • ¾ cup confectioners’ sugar plus more for dusting
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 teaspoon lemon extract
  • ½ teaspoon salt
  • ¾ cup almond flour
  • cups all-purpose flour


  • Add butter, confectioners’ sugar, lemon zest, extracts, and almond flour to food processor work bowl. Pulse 10-15 times until mixture looks crumbly.
  • Add the flour and process until mixture comes together to form a dough.
  • Preheat oven to 350° convection.
  • Line a sheet pan with parchment paper. Use a #40 scoop to portion the dough and roll into balls. Place on prepared sheet pan and bake for 14-15 minutes. The cookies will be very pale with browned bottoms.
  • Let cookies cool for 2 minutes, then transfer to cooling rack. Sift confectioners’ sugar over the top.
  • Cool completely before storing in an airtight container. The cookies hold well for a week. And you can freeze them after you have covered them in confectioners’ sugar.